BRANDADE CAKES WITH CARAMELIZED PEPPERS AND TOMATOES
Provided by Food Network
Categories appetizer
Time 3h30m
Yield 20 small salt cod cakes
Number Of Ingredients 18
Steps:
- For the peppers: Preheat the oven to 300 degrees F. Seed the peppers and cut into thin fingers. Toss with the tomatoes, garlic, salt, and pepper, and spread on a baking dish. Pour over the olive oil and bake the peppers to confit, about 3 hours, and set aside.
- For the cakes: Put the cod, potatoes, and garlic in a pot. Tie the bay leaf, thyme sprig, and parsley stems with string, and add. Cover, just, with cold water, and bring to a bare simmer. Poach until the potatoes and cod are tender, about 15 minutes. Drain.
- Discard the herbs. Separate the cod from the potatoes. In a mixing bowl, mash the potatoes with the cream. In a separate bowl, shred the cod finely. Then combine the two again, mixing until creamy. Stir through the espelette pepper and the chopped parsley and chives. Check the seasonings.
- Pour an inch of cooking oil into a skillet and heat until sizzling. Shape the cod and potato mixture into 20 small cakes. Just before frying, dip them in the flour or panko bread crumbs to coat. Fry on both sides until very brown, and crisp. Drain on the paper towels to absorb the excess oil.
- For the plate: Top a brandade cake with a few caramelized peppers and tomatoes. Enjoy!
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tecla mupandaguta
[email protected]This dish was a bit too salty for my taste.
Kamala Chalise
[email protected]I would recommend this recipe to anyone who loves fish.
Gfug H Gghujuh Hhhhuuu
[email protected]This was a great recipe. I will definitely be making it again.
Asif Mari
[email protected]I loved the flavors in this dish.
Shambhu Yadav
[email protected]Yum!
Staret Kc
[email protected]These brandade cakes were amazing! I will definitely be making them again.
Farwa Ali
[email protected]I found the recipe to be a bit confusing. I think it could have been written more clearly.
Tyrone Sposite
[email protected]These brandade cakes were a bit too fishy for my taste. I think I would have preferred them with less fish and more of the other ingredients.
Collins Ndifor
[email protected]I was really impressed with these brandade cakes. They were easy to make and they turned out beautifully. The flavors were wonderful and the texture was perfect.
Nistha Thakuri
[email protected]These brandade cakes were delicious! I loved the crispy exterior and the creamy interior. The caramelized peppers and tomatoes were a great addition, and they added a lovely sweetness to the dish.
John Carmona
[email protected]I'm not a huge fan of fish, but I really enjoyed these brandade cakes. The flavors were perfectly balanced, and the texture was light and fluffy. I would definitely recommend them to anyone, even if they're not typically a fan of fish.
Tapu Bepari
[email protected]I love how easy these brandade cakes were to make. I was able to whip them up in no time, even with the caramelized peppers and tomatoes. They were also a big hit with my family, who all raved about the flavor.
Bashar Abdullahi Musa
[email protected]These brandade cakes were a hit! The combination of flavors and textures was amazing. The caramelized peppers and tomatoes added a delicious sweetness to the rich and creamy brandade. I will definitely be making these again.